30 Reviews

I made this for July 4th and everyone loved it. Like other reviewers, I used fresh baby mozzarella balls and white balsamic vinegar. I also used kosher/sea salt, freshly ground pepper, and shallot instead of onion since that's what I had on hand. The basil looks especially nice if cut chiffonade style (long, thin strips). Just stack all your basil leaves neatly, roll the pile up long ways like a cigar, and then cut crosswise with scissors or a sharp knife. Easy, and faster than chopping. Also, I recommend making this salad ahead of time. I made it the night before and the flavors really changed for the better overnight.

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PilatesGirl July 08, 2010

Excellent! I doubled the recipe. Doubled everything but the salt and it is wonderful. This would be great to take to a party. Thanks so much for posting it!

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Wind in the Canyon February 05, 2012

This was so good! I used fresh mozzarella and a beautiful multi-colored mix of different cherry tomatoes. Wish I had fresh basil to go with it but the dried did just fine until garden time. Thank you for posting!

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mammafishy March 20, 2015

Great recipe. I felt the cheese broke down too much after 24 hours. I'll try to avoid leftovers in the future.

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SonnyHavens February 26, 2015

Awesome! Quick & delicious, thanks for sharing!

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Larawithoutau June 18, 2013

This was very good, I used regular mozzarella , followed the recipe exactly.

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Norma August 14, 2012

Great Recipe!! Refreshing Taste.

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Becky&John May 28, 2012

I added some sugar to the balsamic and threw in some croutons. Loved this!

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misscain February 06, 2012

Excellent. This is a bright, vibrant dish that adds freshness as a side. Great ratio of salty/sweet with the basil. Wonderful way to use my bumper crop of tomatoes! Thanks for sharing!

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rnmommy02 August 21, 2011
Balsamic Marinated Tomato and Mozzarella Salad